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Prep Time: 5 Minutes Cook Time: 18 Minutes |
Ready In: 23 Minutes Servings: 4 |
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I got this from the Family Circle Magazine and absolutely loved it. Very easy and the amount of spice depends on the heat of the salsa you use. Ingredients:
1 tablespoon oil |
1 small red onion, chopped |
2 garlic cloves, minced |
2 tablespoons all-purpose flour |
4 boneless skinless chicken breast halves (about 1 1/2 pounds total) |
1/2 teaspoon ground cumin |
1 cup chicken broth |
1 teaspoon red wine vinegar |
1 cup bottled medium-hot salsa |
1 (10 ounce) package frozen corn, thawed |
1 cup instant rice |
Directions:
1. Heat the oil in a large nonstick skillet over medium-high heat. Add onion and garlic; saute, stirring occasionally, for 2 minutes or until softened.
2. Meanwhile, place flour on a plate. Place chicken in flour to coat each side, patting off excess.
3. Add to skillet; saute for 2 minutes per side or until lightly golden. Add cumin, chicken broth, vinegar, salsa, and corn. Cook about 4 minutes.
4. Remove from heat.
5. Stir rice into liquid. Cover, let stand 8 to 10 minutes or until rice is tender.
6. Serve with extra salsa, if desired.
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